In this episode of the Vegetable Gardening show, Mike chats with Food Fermentation expert Alex Lewin, author of the book, "Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen", about how you can easily preserve your home grown vegetables through the fermentation process.
Fermenting food is the chemical breakdown of whatever it is you are trying to ferment, by bacteria, yeasts, or other microorganisms. Sauerkraut, beer, and wine are all examples of items that have gone through some sort of fermentation process.
Alex is going to come on and shed some light on fermentation, give us some examples of how to get started, teach us how fermentation works and why fermentation is truly the easiest way to preserve your home vegetable harvest.
From there, Alex will tell us about Kombucha, why it is a healthier option then other sugary beverages, and how you can easily make it yourself right at home.
I am an author, software engineer and architect, fermenter, health coach, real food activist, trained chef, raw milk drinker, musician, bicyclist, and motorcycle and scooter rider. I write the blog, Feed Me Like You Mean It. I think that Ball jars are the ultimate glassware.
In my food and health work, I call myself a health strategist. I cultivate health through food and action, by helping people to set health goals for themselves and meet them; advocating for real and healthy food; educating people and communities about health, wellness, food safety, and food preserving; and empowering people to retake control of their food. I do all of these things through my blog; through my work with non-profits; through other projects, including cooking demonstrations and a food sustainability book club; and through day to day interaction with people!
I have been featured for my work in various media including Harvard Magazine, Edible Boston, Stuff Magazine (Boston), and on public radio.
My goal is to share with the world basic truths about how humans and animals are meant to live, hope for a long and healthy life on the earth, the legacy of Dr. Weston A. Price and of our indigenous forebears, and my love of food in general and of sustainable meat, fermented vegetables, and real dairy in particular. I believe that the key to creating sustainable and healthy food supply chains throughout the world is for each of us to demand real food, local food, and healthy food, and for us to prepare that food in a conscious manner.